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Curried Oysters With Banana Salsa

Curried Oysters With Banana Salsa comes together with Curry Powder Best Quality, Butter Or Margarine Melted, Garlic Blanch & Pureed, Fish Fumet, and Heavy Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tbsp
• 4 tbsp
• 2 clove
• 2 cup
• 2 cup
• 4 cup
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   SALSA-------------------------------- * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice.

2. 2

   Cut the red pepper into 1/4-inch dice.

3. 3

   In a very heavy skillet, saute the curry powder in the butter until fragrant.

4. 4

   Stir in the shallots and garlic, and add the fumet.

5. 5

   Reduce the mixture until 1/4 cup remains.

6. 6

   Whisk in the cream and continue reducing until slightly thick.

7. 7

   Whisk in the lime juice and salt.

8. 8

   Broil or grill the oysters over pecan or mesquite until they open.

9. 9

   Remove the top shell, pour the curry sauce over them and top with the Banana

10. 10

    Salsa. Serve. FISH FUMET

11. 11

    Combine all of the ingredients in a large saucepan and bring to a boil.

12. 12

    Lower the heat and simmer for 40 minutes.

13. 13

    Remove from the heat and let sit for another 30 minutes.

14. 14

    Strain and reserve the liquid.

15. 15

    SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller